Bay Scallop Stir-Fry

2019 has been my year of the scallop. Since I’ve been trying to eat less meat, I’m learning to try different types of seafood and scallops have been my overall favorite. While I prefer the larger pan-seared sea scallops (my recipe here), bay scallops are a cheaper alternative and still delicious. This bay scallop stir-fry recipe was inspired by my earlier (very popular) egg roll in a bowl post. The stir-fry sauce base is the same and adds great flavor! This was my first time making this dish, but next time I think I’ll add baby corn and bok choy. For reference, the quantities on the shopping list below serve two people.

Are you wondering what’s the difference between bay scallops and sea scallops? Bay scallops are much smaller than sea scallops and are more tender with a sweeter taste.

Shopping List

• 1/2 lb. bay scallops
• 1/3 lb. sugar snap peas
• 1 can (8 oz.) bamboo shoots
• 1 can (8 oz.) sliced water chestnuts
• 2 tablespoons sesame oil (I get mine at Trader Joe’s)
• 1/2 teaspoon ground ginger (I get mine at Trader Joe’s)
• 2 tablespoons rice vinegar (I get mine at Trader Joe’s)
• 2 tablespoons soy sauce (I use the gluten-free version)
• Sriracha sauce, to taste (I get mine at Trader Joe’s)

Instructions

• Rinse bay scallops thoroughly and pat dry with a paper towel (set aside for later).
• Open/rinse the bamboo shoots and water chestnuts from the cans (I combine them with the pea pods in a colander and rinse together).
• In a small bowl, combine rice vinegar, soy sauce, and ground ginger (stir until ginger is dissolved). If you want to add some spice, add up to 1 tablespoon of Sriracha sauce.
• Heat sesame oil in a large skillet over medium/medium-high heat on the stovetop.
• Add the pea pods, bamboo shoots, and water chestnuts to the skillet along with 3/4 of the soy sauce/rice vinegar mixture.
• Sauté for 6-8 minutes, stirring occasionally (I like my vegetables on the crunchy side, so I do around 6 minutes).
• Once the vegetables are done, remove from skillet and place on the serving plates.
• Add the rest of the sauce to the pan along with the scallops. Cook for 2-3 minutes stirring frequently.  You can tell when the scallops are done when they become firm and opaque.
• Place the scallops over the sautéed vegetables and enjoy!

If you are in the market for a large skillet, I recommend this one. It is pricey, but I have had mine for 7+ years and everything I use it for cooks wonderfully. The secret is to get it hot first before adding the food and you don’t have to worry about things sticking.